Spicy Tuna Salad with Crispy Rice, Inspired by NYT Cooking

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Author:

Declan Chapin

This Spicy Tuna Salad with Crispy Rice, inspired by NYT Cooking, combines creamy, spicy tuna with perfectly seared crispy rice for a delightful texture and bold flavor. Topped with avocado, sesame seeds, and a side of soy sauce, this dish is perfect for sushi lovers and easy to recreate at home.

Image of Spicy Tuna Salad with Crispy Rice, Inspired by NYT Cooking

Ingredients

Premier Catch Canned Albacore Tuna
¼ cup kewpie mayo
1tsp+ sriracha
2 tsp sesame oil
1-2 cups cooked and cooled sushi rice
canola oil
diced cucumber
diced avocado
sesame seeds
side: soy sauce

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Directions

In a medium-sized bowl, add strained tuna, kewpie mayo, sriracha, and sesame oil.
In a sauce pan, add 1 tbsp of neutral cooking oil. Once hot, add the cooled sushi rice and fry until crispy, about 4-6 minutes. Remove from heat.
In a bowl, add crispy rice, spicy tuna salad, diced cucumber, diced avocado, and top with sesame seeds.
Serve and enjoy!

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